Let me just say, “these are incredible”. I know, not a stellar description but trust me they are good. The ingredient list may look a bit long, but several are repeated in each layer.

With a crunchy almond-oat crust, a creamy, orange zest infused pumpkin filling, and a nutty, maple-cinnamon streusel topping, these are the perfect bite. I think I just drooled on my laptop keyboard.

Bake some up this weekend, then save the recipe to switch out traditional Thanksgiving dessert with these pie like bars this year. Make enough for a crowd, double the batch and bake in a 9 x 13″ pan. Family and friends will thank you. Enjoy!

2. Pulse 1 cup oats in food processor or blender until flour consistency (or substitute additional almond flour for oats). In a small bowl combine all crust ingredients (first 8) and press into bottom of prepared pan with a fork or the bottom of a flat measuring cup. Bake for 5-8 minutes until golden brown. Let cool completely.

3. In a large mixing bowl add all filling ingredients (next 8 ingredients), whisk or use an electric mixer to stir until smooth. Pour mixture into cooled crust and bake 10 minutes.

4. While filling is baking combine topping ingredients (last 6) in a small bowl with a fork and set aside. Sprinkle topping over bars after first 10 minutes of baking, return to oven and bake an additional 15 – 20 minutes, or until bars are set. Cool and cut into 16 squares.

I’m on a smoothie binge and it’s fall. So, that funneled my efforts into this deliciously creamy, yet healthy treat. Pumpkin is rich in vitamin A, antioxidants, fiber and minerals like potassium. It also creates a velvety textured smoothie. A scrumptious fall breakfast or snack, and easy use for remaining pumpkin in your fridge.

On a side note, today is the 3rd anniversary of my blog. So, a big thank you to all of you for joining me on this journey. I hope my blog continues to be a source of motivation and an equipping tool for you and your family to enjoy and maintain a healthy, vibrant life.

I have to divulge I am a baked goods consumer. And not just slightly, all out, one leads to two, and two to five and so on, if you know what I mean. When hearing that it be best for my health to go gluten free 8 years ago, you can imagine my panic button was pushed hard. Panera Bread was my favorite restaurant at the time, at one point I’d consistently eat a white flour bagel and cream cheese for lunch (I know incredibly unhealthy, right? I’d like the record to show it was reduced-fat cream cheese.)

None of us are just born healthy. I tell nutrition classes that I didn’t just wake up one morning and surprisingly find myself in good health. It takes work and effort, we all have to change, just some of us more than others, but the good news is it’s worth it. And I’m here to tell you Monday isn’t ever easier, do what you can, where you are, with what you have. Acknowledge it will take some work, but keep it simple.

Pick one thing to work on and practice until it becomes a part of your life. We don’t just drift into healthy habits, we have to train and retrain, mind, body and spirit. We have to choose to stop settling for mediocre, doing the same things the same way, but expecting a different outcome. Keep traveling that path to your healthy my friends and see yourself as able to change. We’ll never be perfect, but we can keep growing.

Okay, so my life lesson for today is complete and we can continue with the muffins. Currently, I don’t feel like I’m missing out at all in the pastry department (except I still think Panera Bread needs some GF baked good options, but I’ll save that for another day). These muffins are 70 calories each, 9g carbs, refined sugar and grain free! And they taste delicious.

Easily whip up a quick batch, stick some in the fridge and the other half in the freezer. Just pop in the microwave a few seconds to warm up, snack or dessert instantly. Kids will love them too. And, did I mention they taste like a little banana cinnamon bun?

2. In a large bowl whisk the first 3 ingredients until smooth. Add dry ingredients and stir just until combined. Scoop batter into prepared muffin cups until 3/4 full.

3. Combine topping ingredients (remaining 4) in a small microwaveable bowl. Heat for 20-30 seconds or until just melted. Stir until smooth and spoon about 1-2 t. mixture over batter in each muffin cup. Swirl cinnamon into batter with a toothpick. Bake for 20-25 minutes or until set.

Well, my turkeys are brining in the fridge as we speak and I’m right on schedule with my Thanksgiving feast preparation. But, I thought I’d take a break to share some desserts with you (the next thing on my list). Festive desserts can push us over the edge, packed with butter, oil, fat and sugar. So why not make them healthier and just as enjoyable? Here are some of my favorite meal finishers and snacks for this pumpkin and spice time of year.

A few weeks ago I posted 8 Savory Soups for Easy Fall Entertaining that will warm your heart during the calendar change. As I was scanning my recipe index I had forgotten about some Fall greats that I’m featuring today. Breakfast, lunch, dinner & drinks, here they are in their tasty seasonal splendidness.

2) Homemade Cinnamon Applesauce – Homemade applesauce is easier than you may think, extremely flavorful & no preservatives. I love adding cinnamon to spice it up. Your house will smell wonderful, guaranteed. Beautiful side dish, snack or topping on Greek Yogurt.

3) Pumpkin Oatmeal Breakfast Cookies – Cookies for breakfast? Yes. Yes. Yes. No ordinary cookie here, packed with vitamin rich pumpkin, heart healthy oats and sweet cranberries (or add dark chocolate for an extra special treat). Make smaller in size for a snack or dessert. These freeze wonderfully – pull out when family is around during the holidays or for a quick after school snack.

7) Roasted Butternut Squash & Pecan Salad with Warm Apple Vinaigrette – Fresh mixed greens tossed with caramelized butternut squash, dried cherries and a warm apple vinaigrette. One you’ll make again and again and again. Unmatchable flavor combinations. This salad will change your life. Seriously. Or at least the way you look at salad.

9) Orange-Cranberry Creamy Rice Pudding – Rice pudding, so comforting and hearty. I love dishes like this one that are versatile for breakfast, dessert, brunch or snack. Orange & cranberry…what more could you ask for in a fall dish?

10) Apple-Berry Tea – One of my go-to drinks. Add fresh apple slices, frozen berries, cinnamon sticks or fresh orange slices. Simple, refreshing and gorgeous in a large, glass drink dispenser at holiday time. Or sip while curled up on your couch with a book and soft blanket on a Saturday afternoon.

2. For crust: In a food processor pulse almond flour and salt a few times. Add coconut oil and egg, process until it forms a ball. Press crust into a 9″ pie plate. Bake for 2-3 minutes to set slightly.

3. For filling: Whisk eggs, pumpkin, honey, milk, vanilla extract, cinnamon, salt and pumpkin spice together in a mixing bowl until smooth. Pour mixture into slightly baked crust. Place on a baking or pizza pan lined with foil. Bake for 10 minutes then cover crust with a pie crust shield or foil to keep from burning. Continue baking for 30-40 additional minutes, or until center of pie is just set.

Have extra canned pumpkin leftover from making bars, bread or muffins? This recipe is the perfect seasonal way to utilize spare pureed orange goodness. Easily double or triple the recipe and take for family and friends to enjoy on your ride to the pumpkin patch. Wrap individual bars in parchment paper and tie with a colorful autumn ribbon, kids will love them.

Granola bars can be one of those “skinny fat” foods. Promoted as healthy, but certain varieties are full of sugar and oil. Covered in chocolate selections can have just as many calories and sugar as a candy bar. I love creating chewy snacks in my own kitchen so I can control and substitute ingredients. Heart healthy nuts, raisins and oats accompany the creamy pumpkin in this delicious treat.

Chocolate advocates feel free to toss in dark chocolate for the raisins or drizzle a little on top. Wrap up for a lunch box treat, afternoon snack, on-the-go breakfast or 3pm boost at work.